In the 1500s, wealthy European nobles may have accidentally poisoned themselves by eating tomatoes off fancy pewter plates. The acidity in tomatoes could have caused lead to leach out of the plates and into their food. Over time, this led to mysterious stomach issues and severe mental fog that puzzled everyone—because the connection to lead wasn't understood at the time. Meanwhile, those eating off wooden plates were unaffected, enjoying their tomatoes without issue.

For about 200 years, tomatoes were thought to be dangerous, despite evidence that the issue was related to pewter tableware rather than the fruit itself. This historical misunderstanding reflects how conclusions can sometimes be drawn from incomplete or biased observations. It’s a reminder of the importance of examining evidence from multiple perspectives.

Fast forward to today, and we’re still unraveling misconceptions about food and health. Dietary fat, for instance, was long vilified for its assumed role in heart disease. Now, a growing body of research suggests that certain fats, when consumed thoughtfully, are essential for a healthy diet. Advocates of low-carb, high-fat eating patterns, like Dr. Berg, have contributed to a better understanding of how fats can support cardiovascular health. However, as with all nutrition science, the conversation continues to evolve.

For at least 5 centuries the French have unapologetically embraced fats as  integral to their cuisine. Interestingly, regions such as Corsica have some of the lowest heart disease rates and highest life expectancies, perhaps suggesting that the type and quality of fats consumed plays a key role.

It almost feels like we’ve always been navigating two competing sets of diet sciences—one rooted in tradition and nuance, and another driven by trends (and industry) and oversimplified.

Of course, not all fats are created equal. At Gems Café & Bistro, we focus on using wholesome, minimally processed fats to enhance both flavor and nutrition. Instead of margarine or hydrogenated oils, we choose options like grass-fed butter, extra virgin olive oil, grapeseed oil in moderation, tallow, lard, and duck fat. Whenever possible, we source organics.

We also respect diverse preferences. For those who anima don't consume animal fats, we incorporate coconut and avocado oils in many of our vegetarian soups. Nourishment comes in many forms.

While our understanding of nutrition keeps growing, one thing is for sure:  quality of ingredients matters.